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NY Times to stop charging

Robert Lauriston Sep 18, 2007 02:06 PM

The NY Times will make most of the content that's currently paid-access-only free as of midnight tonight. That includes all current content, and archives (including recipes) from the present back to 1987. TimesSelect subscribers will get prorated refunds.

Apparently they calculate they'll make more from online advertising on a free site than they've been making from subscriptions.

http://www.nytimes.com/2007/09/18/bus...

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  1. goodhealthgourmet RE: Robert Lauriston Sep 18, 2007 02:09 PM

    woo-hoo! that's great news. the 'times select' nonsense always pissed me off.

    1. southernitalian RE: Robert Lauriston Sep 18, 2007 02:12 PM

      Thanks for the head's up Robert. What a pleasant surprise. Does that mean all of the magazine content as well? And Thomas Friedman? Wow, I may have to waste time at work reading something other than CH!

      1 Reply
      1. re: southernitalian
        Robert Lauriston RE: southernitalian Sep 18, 2007 02:22 PM

        Yeah, all content free back to 1987.

      2. fayehess RE: Robert Lauriston Sep 18, 2007 02:28 PM

        just in time; I was in a panic that I had lost my copy of that famous Wed. when Mr. Bittman published "101 dinners". I will always love him for that issue. fayefood.com

        1 Reply
        1. re: fayehess
          m
          mpalmer6c RE: fayehess Sep 18, 2007 02:56 PM

          Great. When someone just setting up housekeeping writes to CH, I've always wanted to refer them to Bittman's article on the "No Frills Kitchen" (which I wish I'd read years ago),

        2. m
          mpalmer6c RE: Robert Lauriston Sep 18, 2007 02:51 PM

          Great I subscribe myself, but when somebody writes in who's just setting up a first kitchen I've always wanted to refer them to Bittman's 'N

          1. daveena RE: Robert Lauriston Sep 18, 2007 07:31 PM

            Oh, that's great news. I've been kicking myself for years for not keeping Gabrielle Hamilton's essays from her stint as "Chef of the Times" (not even sure what year that was - must have been between 1999 and 2002) - kept all the recipes, but not the essays. In fact, maybe I'll go through the entire "Chef of the Times" archives to round out my collection. And maybe collect some of Daniel Patterson's pieces.

            1. Gio RE: Robert Lauriston Sep 18, 2007 07:34 PM

              What super great news. Thank you for telling us!

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